If you’re looking to surprise your sweet tooth or your sweetheart this summer, consider mixing up some unusual ice cream flavors.
How about the New England favorite, Grape-Nuts ice cream, or even a smooth avocado ice cream.
Neither of these recipes uses the traditional custard base of most American ice creams, which means they are much easier and faster to make at home.
Avocado ice cream
3medium ripe Hass avocados (about 1 1/2 pounds)
3/4cup sugar
1cup sour cream
1/2cup heavy cream
1tablespoon fresh lime juice
Big pinch salt
Slice the avocados in half and remove the pits. Use a spoon to scoop out the flesh, then cut it into chunks.
In a food processor or blender, combine the avocados, sugar, sour cream, heavy cream, lime juice and salt. Puree until smooth and the sugar is dissolved.
Freeze immediately in an ice cream maker according to manufacturer’s instructions.
Makes about 1 quart.
Recipe from David Lebovitz’s “The Perfect Scoop”
Grape-Nuts ice cream
3cups heavy cream
3/4cup sugar
Pinch salt
1/2teaspoon cinnamon
1teaspoon vanilla extract
1/2cup Grape-Nuts breakfast cereal
Maple syrup, to serve
In a medium saucepan over medium heat, combine 1 cup of the cream, the sugar, salt and cinnamon. Heat, stirring constantly, until the sugar is dissolved.
Remove the pan from the heat and stir in the remaining cream and the vanilla extract. Transfer the mixture to a bowl, cover and refrigerate until well chilled, about 6 hours.
Process the mixture in an ice cream maker according to manufacturer’s instructions. When the mixture has just begun to thicken, about a third of the way through churning, add the cereal and continue processing.
To serve, drizzle with warm maple syrup.
Makes about 1 quart.
Recipe from David Lebovitz’s “The Perfect Scoop”
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